![Overhead close up view of some caramel swirl blondies on a board.](https://thecaglediaries.com/wp-content/uploads/2024/07/Caramel-Swirl-Blondies-Featured-image-150x150.jpg)
Indulge in the perfect combination of sweet and buttery with this easy Caramel Swirl Blondies recipe. Optionally loaded with crunchy pecans, these blondies are sure to be a hit with your taste buds.
![Overhead view of some caramel swirl blondies on a granite board.](https://thecaglediaries.com/wp-content/uploads/2024/07/Caramel-Swirl-Blondies-Hero-1.jpg)
I'd never heard of blondies until a little while back.
They're basically like a brownie in nature, but have more of a vanilla cake flavor. You'll love them like I do I'm sure.
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🧅 Ingredients
![Overhead shot of ingredients needed to make caramel swirl blondies.](https://thecaglediaries.com/wp-content/uploads/2024/07/Caramel-Swirl-Blondies-Ingredients.jpg)
See recipe card at the bottom of this post for quantities.
🥣 Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
![A collage of four images showing how to make caramel swirl blondies, recipe steps 1-4.](https://thecaglediaries.com/wp-content/uploads/2024/07/Caramel-Swirl-Blondies-Recipe-Steps-1-4.jpg)
- Step 1: Add the caramel ingredients to the saucepan (except the vanilla and flour). Cook to 230°F. Remove from the heat.
- Step 2: Add the flour, baking powder and salt to another bowl and mix together.
- Step 3: In the bowl of a stand mixer add the butter and brown sugar and beat until fluffy.
- Step 4: Add the eggs, one by one, then the vanilla and corn syrup.
![A collage of four images showing how to make caramel swirl blondies, recipe steps 5-8.](https://thecaglediaries.com/wp-content/uploads/2024/07/Caramel-Swirl-Blondies-Steps-5-8.jpg)
- Step 5: Mix in the flour mixture, scrape down the sides then mix again.
- Step 6: Pour ⅔ of the blondie batter into a square baking pan.
- Step 7: Reheat the caramel if needed, then pour over the top of the batter. Spoon the remaining batter on top and using a knife or spatula make some swirl designs.
- Step 8: Bake in the oven for 25 minutes, until golden brown, then remove and allow to cool before cutting into 9 squares.
Hint: Try crumbling one of these blondies over the top of some vanilla ice cream, or serve a slice while still warm with a scoop of ice cream.
🔄 Substitutions and Variations
- Sea Salt - Make salted caramel blondies, by introducing some sea salt at the end of baking when removing from the oven sprinkle some coarse sea salt.
- Chocolate Chips - Add a cup at the same time as the flour mixture.
- White Chocolate Chips - same as above.
![Overhead closeup of some caramel blondies on a granite plate.](https://thecaglediaries.com/wp-content/uploads/2024/07/Caramel-Swirl-Blondies-Hero-2.jpg)
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🔌 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need a saucepan to make the caramel, and a stand mixer (although that's not 100% necessary. You could use a hand mixer).
Another mixing bowl and an 8x8 baking dish. I have some affiliate links in the recipe card below.
📘 More Brownie Recipes
🧊 Storage
Once the caramel brownies have cooled completely, store in an airtight container at room temperature for up to 10 days.
💡 Tips
Expert Tip: When you're making the caramel, don't cook it higher than 230-235°F or the caramel will be too crunchy.
![Side view of some caramel blondies, stacked on each other.](https://thecaglediaries.com/wp-content/uploads/2024/07/Caramel-Swirl-Blondies-Hero-3.jpg)
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Caramel Swirl Blondies
Video
Equipment
Ingredients
Caramel
- ⅔ Cup Heavy Whipping Cream
- 3 Tablespoons Light Corn Syrup
- ⅔ Cups Light Brown Sugar
- 1 Pinch Salt
- 2 ½ Tablespoons All Purpose Flour
- 1 teaspoon Vanilla Extract
Blondies
- ⅓ Cup All Purpose Flour
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ¾ Cup Light Brown Sugar
- 11 Tablespoons Unsalted Butter softened
- 2 each Large Eggs
- 1 ½ Tablespoon Light Corn Syrup
- 1 teaspoon Vanilla Extract
- ¾ Cup Chopped Pecans optional
Instructions
Caramel
- Add the heavy cream, light corn syrup, brown sugar and salt to a saucepan and bring to a slow boil. Use a candy thermometer to bring the mixture up to 230°F.
- Turn off the heat and stir in the vanilla and flour. Stir until smooth.
Blondies
- Preheat oven to 350°F.
- Spray an 8x8" baking pan with cooking spray. Line with foil, with about 2" overhang to be able to lift out the blondies after baking. Spray the foil.
- To a medium mixing bowl, add the flour, baking powder and salt and mix together with a whisk or fork. Set aside.
- Add the butter and brown sugar to a stand mixer and beat for about 5 minutes with the whip attachment, until fluffy.
- Add the eggs, one at a time. Then add the corn syrup and vanilla.
- Add the flour mixture and mix until combined, scrape down the sides with a spatula then beat again.
- Pour ⅔ of the batter into the prepared 8x8" baking pan. Smooth the batter to all corners.
- Reheat the caramel then pour over the top of the batter in the pan.
- Spoon the remaining batter over the top, then using a spatula or a knife make some swirl patterns through the batter and caramel.
- Add to the oven and bake for about 25 minutes.
- Remove from the oven and allow to rest for about 30 minutes before lifting out of the pan using the foil sides. Allow to cool completely on a rack before removing the foil and slicing into 9 squares.
Notes
Nutrition
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